Whole Almond Bread

Pulse in a blender or food processor until ground into a coarse flour:
2 1/2 c whole raw almonds. I grind the almonds in 2 batches: 1 1/4c almonds in each batch. Pulse until there are no more large pieces. This will make about 3c of fresh whole almond flour.

Preheat the oven to 325. Grease and dust a loaf pan, I use a glass loaf pan with butter and rice flour. Mix wet and dry together until there are no lumps, but don't over-mix. Pour into the prepared loaf pan and smooth the top with wet hands if necessary. Bake for about 45-50 minutes, rotating the pan half way through baking. (If it is browning too fast after 20 minutes, lower the temperature to around 300 or lower.) It will be ready when a toothpick inserted in the center comes out clean.

Remove from oven and let sit for 10 minutes before removing from pan. Allow to cool on a rack. If keeping longer than a day, wrap and store in the fridge. Great for slicing and toasting. You can also pan-fry slices in a bit of butter, then serve topped with fruit and maple syrup "french toast" style - yum!

Yes, this recipe uses plain yogurt. As for substituting spelt for the ground almonds, I'm not sure if it would work - it is a recipe for almond bread after all. If you do try, please let us know how it goes.

I LOVE this recipe but have recently found I can't eat it so well because of the amount of egg in it. Do you have any suggestions for maybe only using one egg and something else in place of the other two?